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Cut filets into small pieces and mash them with a fork.
Mix well creme fraiche and sour cream, add some lemon juice, fold in
trout and mix well.
Mix eggs with cream and spice with salt and cayenne pepper. Heat oil in
a pan and bake 4 omeletts.
Cover omeletts with trout-cream and furl them.
Serve on warmed plates. |
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